I'm reading through and smiling, it's so hard to break away from buying things pre-made, or having things exactly as we've become used to. Yet one of the great joys for me of paying more attention and bodging making alternatives myself has been getting more texture back into food. Mass production tends to blend everything into an inoffensive uniform gloop. We gradually lose our ability to cope with diverse textures, or even chew sufficiently.
If I fancy the taste of hummus, I might just mash some chickpeas with a fork, drizzle some olive oil and tahini, garlic, lemon, and done. Even whizzing up a large batch I'll leave lots more texture than the supermarket version. My 'guacamole' is roughly chopped avocado and cherry tomatoes with whole coriander leaf, lime, lemon oil. No blender required.
Some examples from this thread. You'll have the flavours of olive tapenade if you squash or chop olives, drizzle olive oil, add fresh herbs or preferred spices, stir together, and pile on sourdough toast (or, with pulses). Pesto is oil, herbs, garlic, hard cheese, plus pine nuts if you can afford them - just add to the pasta as separate ingredients and stir, no whizzing into a paste required.
Serve whole berries with plain yoghurt, no need to blend together into pink mush first to mimic ultra processed flavoured yoghurts. MN lunchboxers say the frozen berries keep the yoghurt chilled as they defrost, just stir and eat. I think it's especially important for children to experience foods in as whole a form as practical. My grandfolks used to give the wee kids broken pieces of fish fillet, breaded individually, voilà, very high quality and interestingly shaped 'fish fingers'.